Description
A comforting one-pan dinner featuring creamy orzo pasta with chicken, spinach, tomatoes, and pesto, delivering fresh vibrant flavors.
Ingredients
Units
Scale
For the Chicken and Orzo
- 1 lb Chicken breast or thighs (Chicken thighs are more forgiving and stay juicy.)
- 1 cup Orzo pasta (Use gluten-free if needed.)
- 1 cup Cherry or grape tomatoes (Bursting with flavor.)
- 2 cups Fresh spinach (Fresh is easiest; thawed frozen spinach works too.)
- 1/2 cup Pesto (Use store-bought or homemade.)
- 3 cups Chicken broth (Keep extra nearby for adjusting consistency.)
- 1 medium Onion (Chopped.)
- 3 cloves Garlic (Minced.)
- 1/2 cup Heavy cream or Greek yogurt (Add at the end for creaminess.)
- 1/4 cup Parmesan cheese (Optional but recommended.)
- 2 tbsp Olive oil (For cooking.)
- to taste Salt and pepper (To season the chicken.)
- 1 tsp Italian seasoning
- 1 tbsp Lemon juice (A tiny squeeze at the end is magic.)
Instructions
Preparation
- Season the chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a pan over medium heat and sear the chicken until golden, then set aside.
- In the same pan, sauté the chopped onion and minced garlic until translucent.
- Add orzo to the pan and toast for 1 to 2 minutes until slightly nutty.
- Pour in chicken broth and return the chicken to the pan, scraping up any browned bits.
Cooking
- Bring to a gentle simmer, cover, and cook until orzo is tender, stirring occasionally.
- Once tender, stir in heavy cream or Greek yogurt, followed by pesto.
- Add spinach and cherry tomatoes, mixing gently until the spinach wilts.
- Finish with parmesan cheese and a squeeze of lemon juice before serving.
Notes
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat with extra broth to return creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Cuisine: American, Italian
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 32
